Method of manufacturing dextrine



Patented Aug 16, 193s Q r 2,127,205

UNITED STATES PATIENT orrics' METHOD OF MANUFACTURING DEXTR John E.Oletl, Hempstcad, and Frederick C. Billiard, Setaukct, N. Y., assignorsto The Arabol' Manufacturing Company, New York, N. Y., a corporation ofNew York No Drawing. A plication May 7, 1936,

Serial No. 78,406 v Claims. (Cl. 127-38) The invention relates to themanufacture of during the initial stage ofheating, attacking thedextrine from starches-either root starches such alpha amylose andforming a modified starch as are derived from sago, tapioca, potato,sweet and acatalyst, such as a fatty acid in' the case potato, cassava,arrowroot and dascheen, or from of cereal starches, or phosphoric acidin the 5 cereal starches such as are derived from rice, case of groundor root starches; So long as the 5 wheat or maize. The general practiceheretofore ammonia is present disintegrating the granules in thepreparation or dextrine has been to roast of the starch, it acts toprevent the particular the starch either directly or after firstmoistencatalyst produced from converting the starch; ing the same withan acid. and it is only when the ammonia has been en- The presentinvention has for an object a tirely volatilizedthat the catalyzerbecomes ef- 10 novel method of treatment of starches for coniective,breaking up the modified starch granules version of the same wholly intodextrine, and or glucosidic molecularv chain-linkings in the whereby notonly is the conversion of the starch starch. Under continued andelevated heating,

accelerated but there is produced a dextrine posthe molecular structureis rearranged into the 5 sessing a superior adheslveuess. smallermolecular weight dextrine. 16

This is attained by the novel manner of treat- The finished product whentreated with iodine ing the starch, more especially with respect toturns to cherry red; and a one per cent solution the application theretoof a compound having tails to show any sediment and is transparent. abasic reaction, rather than an acid reaction, There. is no indicationoi. starch remaining after 20 and the control of temperature conditions.the process has been completed; and the product 20 In carrying out theinvention, use is made of cannot be considered a solubleor modifiedstarch, basically reacting ammonium compounds, espeas is produced bygrinding in a ball mill or by cially ammonia-either anhydrous or as anaquetreating in a water suspension or with hot alkali ous solutionthereof; although other basically and Waterv by dropping the latter intothe former. reacting ammonium compounds, for example; All such productsturn blue when treated with 5 min and tetra ammonium bases, may beutiiodine, for the gelatinous structure of the starch lized. The starchto be converted intodextrine has been merely broken down and 110complete is subjected, in powdered or lump form in the conversion intodextrine has taken place. usual manner with stirring, to the action ofsuch The Pr u also, is characterize y 1m 3n basically reacting ammoniumcompound which formity and by materially increased .tackiness,

may be mixed .with the starch, preferably, by and it pos e se a greater8 08s upon dryl It spraying the same therein and in a dry or moisis,therefore, particularly suitable for use as a tened state. Thereupon, orsimultaneously theresee-11118 811111 for pe p d Posta e with, themixture is subjected during contlnued stamps, being in addition odorlessand tasteless stirring to the action of heat,'as by roasting in and ofgreater fl xi ility than t e usual 8111118 vacuo or in a suitablegaseous atmosphere at utilized for this purpose There furthermore.normal, reduced or increased pressure. This no ppr ciable amount of redui s a xheating is continued until 'all of the ammonia nose) formed withthe pmductthe ammmt P has been expelled whereupon the temperature is cutbeing generally less than one per cent and 1 increased untildextrinization is complete. in case exceeding and one-half Per cent- 40'We are aware that it has been proposed here- AS specific examples 01root and cereal tofore to treat starch in the presence of am starchesconverted the novel method,

moms" but such appucatmnvtherem was the subject matter of the presentinvention, the stantially instantaneous only; or, in accordance followmga noted:

5 with a different process, failed to' provide for There is Sprayed 2000mwdered v Se m; treatment f the corn starch 20 lbs. of 56% ammoniumhydroxide; zrfat d ta ch after elimination of all of the amafter whichheat is pp d 11p to C- The 11101119,v and in t instances failed tprovide ammonia developed and the small percentage of a dextrine of thstarch treated, moisture which is usually found in starch are 50 Theconversion of starch is believed to involve w r w f pl by uitable exhatinl; 50

the breaking down or rupturing of starch granmeans. At the end of abouttwo hours, all the nice in the early stages of heating of the starch,moisture and the ammonia will have been driven which disintegrationinvolves formation or dexoil, whereupon the temperature of the batch istrinizing catalysts. In the present process, the raised temporarily toC. to insure that the 1 ammonia is believed to disintegrate the granulesbatch is entirely tree of ammonia. The withs drawal of gases is thendiscontinued and the temperature raised quickly to 200 C. and maintainedfor about four hours, when complete dextrinization has taken place.

It would be expected that a British gum wouldresultfrom this treatment.(British gums are recognized by their heavy body when dissolved inwater.) However, the product obtained is a dex-- trine which remainsfluid when dissolved in water and, unlike British gum, has a very lowviscosity. Its tackiness, also, greatly exceeds that of dextrinemanufactured by known processes.

Heretofore, in making dextrines from sago starch, it has been customaryto wash the starch in water, bleach it with calcium hypochlorite, dry

it, acidity it and then roast or dextrinize it.

When the novel process is applied to sago starch, it produces a muchmore tacky dextrine in one operation. Furthermore, absoluteuniformityresuits. With 2000 lbs. of sago starch, which usually has amoisture. content of 14%, there is sprayed lbs. of 56% ammoniumhydroxide over the starch, and heat applied -as in the previously notedexample.-

Tests indicate the ammonia to have two functions; it disintegrates andmodifies the starch and changes the alpha amylose content to betaamylose producing phosphoric acid. However, the acid produced does notcatalyze the starch starch, which comprises mixing a starch'with abasically reacting ammonium compound and heating to C. until all of theammonia is eliminated, and then raising the temperature to 180 C.-200 C.and continuing heating the mixture until complete conversion intodextrine is at: tained.

2. 'The method of manufacturing dextrine from starch, which comprisesmixing astarch with a -basically reacting ammonium compound and heatingto 100 C. until substantially all, of the ammoniais eliminated;increasing the tempera- Y tuie for a short period to C., and thenfurther raising the temperature to C.200 C. and continuing heating themixture until complete conversion into dextrine is attained.

3. The method of'manufacturing dextrine from corn starch, whichcomprises mixing 2000 lbs. of the starch with 20 lbs. of 56% ammoniumhy-. droxide and heating the mixture for. about 2 hours up to atemperature of 100 C. and then for mshort period at a temperature of 120C., and

then quickly elevating the temperature to 200 C.

and heating for about 4 hours.

4. The method of manufacturing dextrine from sago starch, whichcomprises mixing 2000 lbs. of the starch with 20 lbs. of 56% ammoniumhydroxide and heating the mixture for about 2'- hours up to atemperature of 100 C. andthen for a short period at a temperature of 120C.,

and then quickly elevating the temperature to 180 C. and heating forabout 4 hours.

5. The method of manufacturing dextrine from starch, which comprisesmixing a starch with a basically reacting ammonium compound and applyingheat, thereto suflicient to volatilize the ammonia, and raising thetemperature to a degree sufficient to dextrinize the starch.

' JOHN FREDERICK c. mnuarw.

